Poulet à la Moutarde (Chicken with Mustard Sauce)

Golden pan-fried chicken in a creamy Dijon and wholegrain mustard sauce with white wine and shallots.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 8 chicken thighs, skin on and bone in
  • 1 tbsp olive oil
  • 25g unsalted butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 150ml dry white wine
  • 250ml chicken stock
  • 2 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 150ml double cream
  • 2 sprigs fresh thyme
  • 1 tbsp chopped fresh tarragon or parsley
  • Salt and black pepper to taste

Method

  1. Season the chicken well. Heat the oil in a large, deep frying pan or sauté pan over a medium-high heat and brown the chicken, skin-side down, for 8 minutes. Turn and cook for 3 minutes more, then set aside.

  2. Pour away all but 1 tbsp of the fat. Add the butter and cook the shallots for 3 minutes until soft, then add the garlic for 30 seconds.

  3. Pour in the wine and boil until reduced by half, scraping up the base of the pan. Add the stock and thyme, then return the chicken to the pan.

  4. Cover and simmer gently for 20 minutes until the chicken is cooked through and tender.

  5. Lift the chicken onto a plate. Add the mustards and cream to the pan and simmer for 5 minutes until thickened to a coating consistency.

  6. Return the chicken to the sauce, heat through for 2 minutes, scatter with tarragon and serve with rice, potatoes or green beans.